Olive Garden Copycat Chicken Pasta

 

Ingredients

4 boneless, skinless chicken breasts
Salt and pepper to taste
1 tablespoon  olive oil
1 cup  heavy cream
1 cup chicken broth
1/2 cup grated Parmesan  cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
8 ounces fettuccine pasta
1/2 cup sun-dried tomatoes, chopped
1/4 cup fresh basil, chopped

Directions

Season the chicken breasts with salt and pepper.

In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook until golden brown on both sides and cooked through, about 6-7 minutes per side. Remove from the skillet and set aside.

In the same skillet, add the heavy cream and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.

Stir in the Parmesan cheese, garlic powder, and Italian seasoning. Simmer until the sauce thickens slightly, about 5 minutes.

Meanwhile, cook the fettuccine pasta according to package instructions. Drain and set aside.

Slice the cooked chicken and return it to the skillet with the sauce. Add the sun-dried tomatoes and simmer for another 2-3 minutes.

Toss the cooked pasta with the sauce and chicken. Stir in the fresh basil just before serving.